Ingredients

• 100 gms. tom yam paste
• 100 gms. coconut milk
• 30 gms. lemon grass
• 25 gms. fresh red chillies
• 20 ml. drops lemon juice
• 6 lemon leaves
• 30 gms. sliced carrots
• 30 gms. French beans
• 30 gms. fresh mushrooms
• 30 gms. sliced baby corn
• 20 gms. cauliflower
• 4 tbsp. chopped coriander leaves
• 700 ml. stock

How to Make Tom Kha Pak

• Put stock water in a wok; add lemon grass and lemon leaves to it.
• Add red chillies and tom yum paste. Bring to a boil.
• Strain in a bowl.
• Take a wok again, add coconut milk and season it with lemon juice.
• Add vegetables.
• Pour soup in a soup bowl, and garnish with coriander leaves and drops of coconut milk.
• Serve hot.